Bryan Voltaggio's beef stew

Bryan Voltaggio's beef stew

Amy Davis, Baltimore Sun

Beef stew recipe from Bryan Voltaggio: Makes: 4 servings Prep time: 30 minutes Cook time: 2 hours Ingredients: 2 pounds beef brisket, trimmed and cut into large 2-inch dice (see notes) 2 bottles of brown lager, preferably Wild Goose 2 cups beef broth or stock 1 1/2 cups peeled white or red pearl onions 2 medium carrots, peeled and dice (1/2 cup) 1 medium celeriac or celery root, peeled and dice (1/2 cup) 1 large rutabaga or turnip, peeled and dice (1/2 cup) 1 large German butterball potato or Yukon gold, peeled and dice (1/2 cup) 2 large portabella caps, trimmed and washed, dice (1/2 cup) 1 tablespoon garlic julienne or minced 4 springs of fresh thyme, leaves picked from the stem 2 small sprigs of rosemary, leaves picked from stem (rough chopped) 2 1/2 ounces canola oil 2 tablespoons Wondra flour, for dusting meat Salt and coarse ground pepper to taste 3 teaspoons malt vinegar Notes: Purchase a large enough cut of brisket to yield 2 pounds of usable evenly portioned cubes of the brisket ( 2 1/3 pounds should suffice). Its preferred to cut your own dice to maintain uniformity as well as control over the trimming of the fat and sinew. You can use chuck, or even shank meat if the brisket is unavailable. 1. Season the beef brisket with salt and pepper generously on all sides and dust with the Wondra flour lightly (this will help keep the meat from sticking and add a uniform sear). 2. Add canola oil to a large braiser or Dutch oven and place over high heat. When oil is almost to smoking point or shimmering in the pan, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot. 3. When all of the brisket is browned and removed from pot, add the mushrooms and roast them in the residual beef fat until browned, then add the garlic and sweat; remove from the pot. 4. Add the pearl onions, carrots, turnips or rutabaga, and celeriac, allowing onion to cook until browned all over, about 10 minutes, stirring frequently; remove the vegetables from the pot. 5. Return beef to the pot, along with the lager. Allow beer to come to a boil before reducing heat, skimming any fat from surface using a spoon or ladle. 6. Reduce the beer by 2/3 its original volume; dont measure, just pay attention to the liquid as it will reduce quickly. Then add the beef broth or stock. 7. Cover and simmer over very low heat until meat is starting to become tender; add the vegetables back to the pot. 8. About halfway though the simmering, add the vegetables and potatoes to the stew; this should be at about one hour into the simmer. 9. Check the stew at about two hours. If simmering very slowly, it should be done at this point. Finish with the vinegar and adjust seasoning, add the herbs. 10. Transfer the stew to four shallow bowls or coupes, spooning the braising liquid and vegetables over top. Courtesy of 2911 Productions Inc.

Beef stew recipe from Bryan Voltaggio: Makes: 4 servings Prep time: 30 minutes Cook time: 2 hours Ingredients: 2 pounds beef brisket, trimmed and cut into large 2-inch dice (see notes) 2 bottles of brown lager, preferably Wild Goose 2 cups beef broth or stock 1 1/2 cups peeled white or red pearl onions 2 medium carrots, peeled and dice (1/2 cup) 1 medium celeriac or celery root, peeled and dice (1/2 cup) 1 large rutabaga or turnip, peeled and dice (1/2 cup) 1 large German butterball potato or Yukon gold, peeled and dice (1/2 cup) 2 large portabella caps, trimmed and washed, dice (1/2 cup) 1 tablespoon garlic julienne or minced 4 springs of fresh thyme, leaves picked from the stem 2 small sprigs of rosemary, leaves picked from stem (rough chopped) 2 1/2 ounces canola oil 2 tablespoons Wondra flour, for dusting meat Salt and coarse ground pepper to taste 3 teaspoons malt vinegar Notes: Purchase a large enough cut of brisket to yield 2 pounds of usable evenly portioned cubes of the brisket ( 2 1/3 pounds should suffice). Its preferred to cut your own dice to maintain uniformity as well as control over the trimming of the fat and sinew. You can use chuck, or even shank meat if the brisket is unavailable. 1. Season the beef brisket with salt and pepper generously on all sides and dust with the Wondra flour lightly (this will help keep the meat from sticking and add a uniform sear). 2. Add canola oil to a large braiser or Dutch oven and place over high heat. When oil is almost to smoking point or shimmering in the pan, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot. 3. When all of the brisket is browned and removed from pot, add the mushrooms and roast them in the residual beef fat until browned, then add the garlic and sweat; remove from the pot. 4. Add the pearl onions, carrots, turnips or rutabaga, and celeriac, allowing onion to cook until browned all over, about 10 minutes, stirring frequently; remove the vegetables from the pot. 5. Return beef to the pot, along with the lager. Allow beer to come to a boil before reducing heat, skimming any fat from surface using a spoon or ladle. 6. Reduce the beer by 2/3 its original volume; dont measure, just pay attention to the liquid as it will reduce quickly. Then add the beef broth or stock. 7. Cover and simmer over very low heat until meat is starting to become tender; add the vegetables back to the pot. 8. About halfway though the simmering, add the vegetables and potatoes to the stew; this should be at about one hour into the simmer. 9. Check the stew at about two hours. If simmering very slowly, it should be done at this point. Finish with the vinegar and adjust seasoning, add the herbs. 10. Transfer the stew to four shallow bowls or coupes, spooning the braising liquid and vegetables over top. Courtesy of 2911 Productions Inc. (Amy Davis, Baltimore Sun)

Beef stew recipe from Bryan Voltaggio: Makes: 4 servings Prep time: 30 minutes Cook time: 2 hours Ingredients: 2 pounds beef brisket, trimmed and cut into large 2-inch dice (see notes) 2 bottles of brown lager, preferably Wild Goose 2 cups beef broth or stock 1 1/2 cups peeled white or red pearl onions 2 medium carrots, peeled and dice (1/2 cup) 1 medium celeriac or celery root, peeled and dice (1/2 cup) 1 large rutabaga or turnip, peeled and dice (1/2 cup) 1 large German butterball potato or Yukon gold, peeled and dice (1/2 cup) 2 large portabella caps, trimmed and washed, dice (1/2 cup) 1 tablespoon garlic julienne or minced 4 springs of fresh thyme, leaves picked from the stem 2 small sprigs of rosemary, leaves picked from stem (rough chopped) 2 1/2 ounces canola oil 2 tablespoons Wondra flour, for dusting meat Salt and coarse ground pepper to taste 3 teaspoons malt vinegar Notes: Purchase a large enough cut of brisket to yield 2 pounds of usable evenly portioned cubes of the brisket ( 2 1/3 pounds should suffice). Its preferred to cut your own dice to maintain uniformity as well as control over the trimming of the fat and sinew. You can use chuck, or even shank meat if the brisket is unavailable. 1. Season the beef brisket with salt and pepper generously on all sides and dust with the Wondra flour lightly (this will help keep the meat from sticking and add a uniform sear). 2. Add canola oil to a large braiser or Dutch oven and place over high heat. When oil is almost to smoking point or shimmering in the pan, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot. 3. When all of the brisket is browned and removed from pot, add the mushrooms and roast them in the residual beef fat until browned, then add the garlic and sweat; remove from the pot. 4. Add the pearl onions, carrots, turnips or rutabaga, and celeriac, allowing onion to cook until browned all over, about 10 minutes, stirring frequently; remove the vegetables from the pot. 5. Return beef to the pot, along with the lager. Allow beer to come to a boil before reducing heat, skimming any fat from surface using a spoon or ladle. 6. Reduce the beer by 2/3 its original volume; dont measure, just pay attention to the liquid as it will reduce quickly. Then add the beef broth or stock. 7. Cover and simmer over very low heat until meat is starting to become tender; add the vegetables back to the pot. 8. About halfway though the simmering, add the vegetables and potatoes to the stew; this should be at about one hour into the simmer. 9. Check the stew at about two hours. If simmering very slowly, it should be done at this point. Finish with the vinegar and adjust seasoning, add the herbs. 10. Transfer the stew to four shallow bowls or coupes, spooning the braising liquid and vegetables over top. Courtesy of 2911 Productions Inc.Amy Davis, Baltimore Sun